AuthorChef Soju PhilipBangda Rawa fry from the coastal city of Mangalore is always a hot favorite in the region. I have very fond memories about Mangalore, as its the city who shape me into a chef today. I done my Hotel Management education over there in the very popular institute Srinivas college of hotel Management, now its a deemed university. I remember the first day i had seen Rawa fried fish was in our first year when we organised a lunch to Taj Group which arrives for campus interview. It was served as one of the local delicacy and the fish used was Lady fish. I remember the name Kane rawa fry. In first sight itself I had fallen love with that lady fish delicacy and unfortunately I couldn't taste on that day. Later I had enjoyed this treat with lady fish and many other with Bngda fish or Mackeral. Very simple, and quite unique Bangda rawa fry will steal your guest's heart. For next party, please try it and serve it with love.
Clean the mackerel fish keeping the head intact. Make some gashes on both sides.
Mix together ginger garlic paste, Kashmiri chilli powder, chilli powder, cumin powder, turmeric, salt and vinegar to a paste.
Marinate the fish with this paste and keep refrigerated for 10-20 min.
Heat oil for deep frying the fish.
Spread the rawa on a dry surface. Take the fish out and dredge both sides on rawa and deep fry the fish in medium flame till cooked and crispy.
Serve garnished with onion, chilli and lemon.
Ingredients
Directions
Clean the mackerel fish keeping the head intact. Make some gashes on both sides.
Mix together ginger garlic paste, Kashmiri chilli powder, chilli powder, cumin powder, turmeric, salt and vinegar to a paste.
Marinate the fish with this paste and keep refrigerated for 10-20 min.
Heat oil for deep frying the fish.
Spread the rawa on a dry surface. Take the fish out and dredge both sides on rawa and deep fry the fish in medium flame till cooked and crispy.
Serve garnished with onion, chilli and lemon.
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